Tuesday, 19 August 2014

Moroccan-inspired Shepherd's Pie

I'm still trying new ways of getting good carbs into the twins because of the hockey conditioning camp (1 1/2 hours of hard-core skating).  They need something that will sustain them.

I found some interesting recipes using sweet potatoes but I ended up adapting a couple of them to suit our family's tastes and requirements. I ended up with a Moroccan-inspired Shepherd's Pie.  We like the flavours of Morocco but aren't fond of dried fruit in our meat, usually (there are exceptions).  There are usually dried apricots their dishes but I used the dried orange zest instead to give that hint of fruit flavour and it turned out well.

I was a bit pressed for time so I didn't take any step-by-step pictures.  Sorry.

Moroccan-inspired Shepherd's Pie

Serves: 6-8

1 lb ground lamb or beef
1 19-oz. can chick peas, drained
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon dried orange zest
1 teaspoon honey
1 28-oz. can diced plum tomatoes, drained
1/2 cup stock beef
1 1/2 cups frozen peas
1 1/2 cups frozen corn
salt & pepper, to taste
2 lbs sweet potatoes, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 tsp. pepper
1/3 cup almond milk (more if needed)

Boil the potatoes in salted water for 15 minutes or until tender. Drain well and add the olive oil, cumin, garlic powder, salt, pepper and milk. Mash.

Meanwhile, heat olive oil in a large skillet along and add the onions, garlic, ginger, spices and salt and cook for 5 minutes until the onion is softened. Add ground meat and brown. Add chick peas, frozen peas & corn, honey, tomatoes and stock. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more. Season with salt and pepper to taste.

Preheat oven to 350 degrees Fahrenheit. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top. Bake for 40 minutes until the topping is beginning to brown.